Chocolate Muffins (AKA cupcakes)

Posted by on Mar 12, 2011 | Comments Off on Chocolate Muffins (AKA cupcakes)

VERSION 1

6 TBSP butter or coconut oil
1/2 cup cocoa (or cacao) powder
1/2 cup coconut milk
6 eggs
2/3 cup natural sugar
1/2 tsp liquid stevia**
1/2 tsp pure salt
1/2 tsp pure vanilla extract
1/2 cup coconut flour, sifted
1/2 tsp baking powder

  • Preheat oven to 400 degrees.
  • In a small saucepan over low heat, blend together butter (or coconut oil) and cacao powder.
  • Remove from heat & let cool.
  • In a separate bowl, mix together coconut milk, eggs, sugar, salt, and vanilla.
  • Stir (or whisk) in cocoa mixture.
  • Combine coconut flour with baking powder (I just put them through the sifter together) and whisk into batter until there are no lumps.
  • Pour batter into 12 greased (or lined) muffin cups.
  • Bake for 16-18 mins.
  • After they cool off, can add icing if you’d like.

**  If you prefer to omit the stevia, increase sugar to 1 & 1/2 cups and reduce coconut milk to 1/4 cup.

~  Adapted from “Cooking with Coconut Flour”

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating gluten free, be careful choosing your vanilla and chocolate powder.  If eating dairy free, use coconut oil instead of butter.

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VERSION 2

3/4 cup coconut oil, melted
1/2 cup cocoa (or cacao) powder
3/4 cup honey
6 eggs
1 TBSP pure vanilla extract
1/2 tsp liquid stevia
1/4 tsp pure salt
1/4 cup brown rice flour
1/4 cup coconut flour, sifted
1/4 cup tapioca flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum

  • Preheat oven to 325 degrees.
  • With electric mixer, beat melted coconut oil and cacao powder.
  • Add the rest of the ingredients and beat again.
  • Pour batter into 18 greased (or lined) muffin cups and bake for about 15 mins.

To use this recipe to make a cake:

  • Pour batter into greased, floured bundt pan or springform pan and bake at 325 for about 34 mins.

~ Adapted from The Spunky Coconut Cookbook.

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating gluten free, be careful choosing your vanilla and chocolate powder.

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FOR THE ICING:

1 can coconut milk (regular – not “lite”)
1 TBSP pure vanilla extract
3 TBSP organic cane sugar (or lakanto)
1 tsp xanthan gum
5 drops English toffee (Sweetleaf brand) liquid stevia (optional)

  • Blend in blender or with electric hand mixer.

~ Adapted from The Spunky Coconut Cookbook.

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating gluten free, be careful choosing your vanilla.

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SIDE NOTES:

Both versions are excellent but different….

~  Version 1 is more of a gourmet muffin – really rich and delicious with an intense chocolate flavor.  Personally, I like this version better for both the sophisticated taste/denser texture & the ease of making it (involves less ingredients than version 2 – which means less prep work).

~  Version 2 – The first thing my son said after taking a bite was “If I didn’t know you made it, I would have thought it was a junky cupcake.”  He meant that in a good way, of course, and I think that says it all  =)  (Both photos on this page are version 2.)

~  Version 2 is probably a more useful recipe for those who regularly cook gluten free (and already have the various flours called for on hand). It’s really not difficult to make, but if you prefer to keep things simple, try version 1 unless you really need to replicate that “regular” chocolate cupcake taste & texture.

~ A reminder when baking with coconut oil – cold eggs tend to harden melted coconut oil, so it’s best to let the eggs come to room temperature before cracking open.  Likewise, when melting the coconut oil, try not to make it hot, just melt it over low heat for a minute or 2 until it’s liquified & remove from heat.  If you forget to bring the eggs to room temp, just mix the eggs in last, after the coconut oil has been combined with the other ingredients.  It shouldn’t be a problem. (Alternately, you could mix the coconut oil in last – as the idea would be to mix in the cold eggs & warm oil at different times).

~  Tapioca flour is a grain free flour (from the cassava root) that helps give gluten free baked goods a good texture.

~ Xanthan gum is a white powder used as a thickening agent (common in gluten free cooking).  I don’t recommend using it as a staple food, but for making cupcakes once or twice a year isn’t an issue.  (Simply make version 1 to avoid using it altogether.)

~ If necessary, make sure your vanilla extract is gluten free.

~ You can use unbleached muffin papers if you prefer not to grease the pan.   To save money & resources, the papers can be reused if kept in a ziplock bag in the freezer.  If greasing, I recommend using butter or coconut oil.

(click photo for a better look at the texture!)

~  Keep in mind, version 2 yields 18 muffins.  To scale down to 12, follow these [slightly annoying] adjustments:

1/2 cup coconut oil
5 TBSP plus 1 tsp cocoa powder
1/2 cup honey
4 eggs
2 tsps pure vanilla extract
40 drops liquid stevia**
1/8 tsp pure salt (slightly rounded)
2 TBSP plus 2 tsps brown rice flour
2 TBSP plus 2 tsps coconut flour, sifted
2 TBSP plus 2 tsps tapioca flour
1/4 tsp baking powder (slightly rounded)
1/4 tsp baking soda (slightly rounded)
1/8 tsp xanthan gum (slightly rounded)

** 40 drops of liquid stevia = 1/4 tsp plus 10 drops (if it’s easier to measure that way) =)


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